If you do a Google search for “cauliflower potato” (two items in a recent shipment from Cal-Organic Farms), guess what pops up first? A recipe for cauliflower and potato curry from Food & Wine, featuring plenty of fresh veggies and aromatics. As soon as I laid eyes on a photo of the meatless main, I was compelled to make it.
Unlike some Indian dishes, cauliflower and potato curry comes together quickly – and it’s a one-pot meal, so clean-up is a breeze. What’s not to love about that?
While you could serve the mélange with meat or seafood, cauliflower and potato curry is hearty enough to stand on its own. And leftovers are delicious reheated or cold.
Recipe adapted from Food & Wine.
Cauliflower and Potato Curry
Makes 4-6 servings
Ingredients
- 1½ pounds russet potatoes, peeled and cut into 1½" pieces
- ¼ cup avocado oil
- ½ medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ground coriander
- 1½ teaspoons ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon dried chili flakes
- 1 head cauliflower, cut into small florets
- 1 cup fire roasted crushed tomatoes
- ½ cup chopped fresh cilantro, divided
- ½ cup water
- 1 teaspoon sea salt, plus more, to taste
- 1 cup frozen peas
- 3 tablespoons shredded unsweetened coconut
Instructions
- Bring a large pot of water to a boil. Add potatoes, cover and cook over medium-high heat until just tender, about 5 minutes. Drain and set aside.
- In a medium sauce pan, heat avocado oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook for 1 minute. Add coriander, cumin, turmeric and chili flakes and cook, stirring constantly, for 1 minute.
- Add cauliflower and prepared potatoes and cook, stirring occasionally, for 5 minutes.
- Add tomatoes, ¼ cup cilantro, water and salt and bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes.
- Add peas, coconut and remaining cilantro and cook until heated through, 1-2 minutes. Season with additional salt to taste.
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